Raw Matcha Lime “Cheesecake” with Pistachio Crust (V/GF)

This raw, vegan, and gluten-free matcha lime cheesecake with a pistachio crust has got to be on my list of top 3 favorite desserts of all time! I would describe it as airy, fluffy, creamy, not too sweet, and rather refreshing! I love raw desserts because I find them somewhat fool-proof. It’s hard to mess them up since there’s no baking required and no need for exact measurements involved, making them great for someone like me who tends to eyeball things and make changes to recipe ingredients most of the time 😉

The key to the creamy and fluffy texture is soaked cashews that not only add a delicate nutty taste but also provide a wide range of nutrients. Cashews are a great source of vitamins E, K, and B6, along with minerals like copper, phosphorus, manganese, magnesium, zinc, iron, and selenium, all of which are important for maintaining proper bodily function.

This recipe yields a 4-inch mini cake, perfect for sharing with a loved one. If you want to make a larger version, you can multiply the recipe by 4 for a 6-inch cake or by 8 for a 9-inch. Hope you enjoy this recipe as much as we did. And if you do get to try it, don’t forget to tag me @Nutriholist in your creations on Instagram or Facebook. I’d be stoked to see them! 

Matcha Lime Cheesecake Vegan Glutenfree-Nutriholist

Raw Matcha Lime “Cheesecake” Recipe

Yields 1 mini 4” cake



  • 1/2 cup pistachios (or use any other nuts/seeds you prefer)
  • 3 dates, pitted
  • 1 teaspoon coconut oil


  • 1/4 cup cashews, soaked for 2 hours or longer
  • 1 ripe frozen banana
  • 2 and 1/2 teaspoons matcha powder
  • 2 tablespoons pure maple syrup
  • 1/8 cup lime juice
  • 1/4 cup full-fat coconut milk
  • 1 tablespoon coconut oil, melted


  1. FOR THE CRUST: Add all crust ingredients to the food processor and process until you get a fine crumble
  2. Line a 4-inch spring-form pan with parchment paper and press the mixture down onto it. Place in the freezer while you prepare the filling
  3. FOR THE FILLING: Rinse and drain the cashews, then add them to the food processor with the rest of filling ingredients, except for coconut oil. Process until smooth, then add coconut oil and process some more to combine
  4. ASSEMBLE: Pour the filling over crust and place back in the freezer. Freeze for about 2 hours for the filling to firm up. Then remove from pan and enjoy! Store leftovers in the fridge or freezer. Thaw 1 hour in the fridge before serving if kept in the freezer
By | 2017-01-07T11:43:27+00:00 December 23rd, 2016|Categories: Desserts|0 Comments

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